How do you make a bread pattern? Bread fancy styling practice

Ingredients: 200g gluten flour, 30g whole egg, 25g butter, 35g caster sugar.

Excipients: appropriate amount of strawberry, appropriate amount of mango, appropriate amount of custard sauce, 2g of salt, 5ml of yeast, 90g of water.

Preparation of creamy fruit reticulated bread.

1. Put all ingredients in the bread machine.

2. Knead the dough and knead it until the expansion stage (glove film) can pull out the film.

3. Ferment at room temperature to double the size.

4. Exhaust the fermented dough, divide it into 6 parts, knead it into a small round dough, and relax for 15 minutes.

5. Take a dough and roll it out with a rolling pin to form an oval shape.

6. Roll up the oval from top to bottom.

7. When rolling, the two sides are slightly retracted inward, and rolled into an olive shape with a thin middle drum at both ends.

8. After rolling, tighten it, put it into a baking tray lined with tin foil or tarpaulin face down, and let it ferment for a second time until the dough becomes twice as large.

9. Brush a layer of whole egg liquid on the surface, put the custard sauce into the piping bag, cut a hole in the piping bag, and squeeze out the reticulation on the dough.

10. Preheat the oven and bake at 175°C for 15 minutes until the surface is golden brown. After baking and cooling, cut the bread vertically in the middle (the bottom is not cut).

11. Beat some whipping cream and squeeze it into the middle incision with a piping bag.

12. Sprinkle diced strawberries and mango cubes on top of the cream.

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Residents of first- and second-tier cities are gradually moving towards.

Third- and fourth-tier cities and rural markets have penetrated, and the consumer base of baked goods has gradually expanded, covering everything from children to the elderly. With the rise of dessert power, cake and bread products have a profound impact on the general public or professionals in the food industry, and more and more people have joined the pastry industry, among which creative and imaginative pastry chefs can easily create a new world in the industry.

【How to shape the bread】

Ingredients: 224 grams of high-gluten flour, 155 grams of dry yeast, and milk.

Main dough: 56 grams of gluten flour, 30 grams of dry yeast, 30 grams of caster sugar, 3 grams of salt, 36 grams of whole egg mixture, 20 grams of butter.

Brush with 25 grams of butter and an appropriate amount of white sesame seeds.

【How to shape the bread】

First of all, mix the ingredients of the medium dough, knead the dough into a dough, not very even, and put it in the refrigerator for 17 hours.

Take it out of the refrigerator, shred the dough, add the main dough ingredients except butter, knead until the film comes out, add the butter and knead out a thin glove film.

Put it in a warm place, ferment it for the first time, and poke it in the middle of the dough with your fingers to stick some flour, and the dough is ready if it does not collapse.

Divide the dough into 5 equal portions, cover with plastic wrap and let it rest for 15 minutes (the dough is easy to roll out when it is loose).

Cover the cake with grease paper and grease the edges (for easy demoulding).

Roll out each dough into a circle (try to roll out as much as possible, a little unround is not a big problem, and then round it at the end).

Brush the butter layer by layer, stack them up, and the last layer is left unbrushed.

Along the edges of the circle, fix the areas that affect the circle (try to make sure the circle is large enough).

Cut into 12 equal parts, roll them up along one side, put them in a mold, and put the trimmed edges in a circle in the middle.

Finally, it ferments until it is twice as large (I put it in the oven and put two cups of hot water in it to create humidity).

Brush with egg mixture, sprinkle with white sesame seeds, preheat oven to 180 degrees, bake at 170 degrees, 30 minutes.

Ingredients One shot and loosen the dough.

Multi-shaped bread preparation.

The dough is divided into several parts after a shot, the purpose of the average division is that there will be no cooked in the oven when baking, some are not cooked, and those with fillings and without fillings should not be baked together as much as possible, cover with plastic wrap and relax for 20 minutes, the purpose of covering plastic wrap is to fear that the dough will dry after evaporation, and the purpose of relaxation is that the dough will not rebound when shaping.

Braided bread: Take one dough and divide it into three equal portions and roll it into long strips.

Press the tops together and start braiding.

In the picture, it will continue to be compiled, and finally tightened.

That's it.

Don't bake it too pretty.

You can also make up large strips.

Ham Cheese Bread: Ham with cheese slices.

Roll the dough into long strips.

Roll the ham and cheese slices in a strip of dough.

There is no egg wash on this surface.

Row bag: Toast non-stick plate.

Take a dough and roll it out into a rectangle.

Roll it up and put it on a plate to arrange a bag.

Before baking, you can sieve the flour, and then sieve the flour on the surface with silicone oil paper.

Oubao: After the dough is fermented, take a sharp knife to cut the pattern, and then sieve the flour and bake it like this.

Hello, I think the pattern of bread has a lot of templates, the template is put there, and the socks are made directly, and the noodles are put in, and then baked on the bread to become a lot of patterns.

Ingredients: Milk 100cc, Cream 15g, Cake Flour 135g, Cake Flour 15g, Sugar 20g, Salt 1g, Instant Fermentation Mother.

Method 1: Sift the dough ingredients and put them in a basin;

2. Pour in the milk (reserve 20-30 cc) (add slowly during stirring);

3. Rub to a powder-free state, and not sticky;

4. Move to the table and knead until the tendons are out;

5. Add cream and rub until the film comes out;

6. The dough is smooth and folded to a round. Cover with plastic wrap and ferment until twice as large (about 1 hour);

7. Take out the dough and divide it into 4 equal parts, roll it round and relax for 15 minutes (seal with plastic wrap);

8. Thin the dough and shape it;

9. Make the last fermentation (spray some water on the surface) (about 1 hour);

10. Preheat the oven to 180 degrees;

11. Coat the surface with egg pulp, bake for 12-15 minutes, and then bake for 5 minutes.

The points that need to be paid attention to in modeling bread are as follows:

First, prepare a round dough, make two cuts in the middle of the bottom and one in the middle of the top, and then wrap it up and down to make a beautiful bow bread.

Knead the dough into a round shape and press down with a spoon to create a pattern for a quick look.

Cut the round dough and roll one side along the middle to the other, and finally put it together to form a beautiful bread flower.

Preparation of 1 soup: 50 grams of high flour.

2 90 60 grams of hot water.

3 Pour hot water into the high powder and stir well.

4 Stir the dough and let it cool and refrigerate for later use.

5. Bread ingredients: 250 grams of flour, 50 grams of soup, 40 grams of sugar, 3 grams of salt, 3 grams of dry yeast, 25 grams of egg mixture, 110 grams of milk, 25 grams of butter.

Put all ingredients in a bread maker, tear the soup into small pieces, and knead (except butter) until the dough is smooth.

6 When you see that the surface of the dough is smooth, add the butter and knead it until it expands.

7 The kneaded dough is fermented in a bread machine.

8 Coconut filling: 50g butter, 50g caster sugar, 50g whole egg, 100g grated coconut, 50g milk.

9 To prepare the desiccated coconut filling: Soften the butter at room temperature and beat well with a whisk.

10 Add caster sugar and stir well.

11 Add the whole eggs in portions and stir well.

12 Add the grated coconut and mix well.

13 Add the milk and mix well for a while to allow the desiccated coconut to absorb enough water.

14 Mix the desiccated coconut filling, cover with plastic wrap and set aside.

15 Take out the dough and vent it round.

16 Cover with plastic wrap and relax for 15 minutes.

17 Divide the dough evenly into 8 pieces.

18 Divide the good dough with plastic wrap and let loose for 15 minutes.

19 Take a piece of dough and roll it out into a circle.

20 Flip and add the grated coconut.

21 Wrap into a round shape.

22 Flatten it and roll it out. Cut 2 knives in the middle of the round cake, then cut 4 openings at the bottom of the knife edge, and then cut the upper edge.

23 Turn the incisions into a flower shape relative to each other.

24 When the bread has been turned, put a little water on the middle of the bread with your hands.

25 And the head of the rolling pin was tipped with water, and then dipped in sesame seeds.

26 Gently press the sticky black sesame seeds into the middle of the bread with a rolling pin.

27 Stick the shape of the bread with black sesame seeds.

28 Place in a baking tray for the final laughing stage. (I always put it in the oven, then put a bowl of hot water, wait for the hot water to cool, change the hot water, and ferment twice for about 40 minutes).

29 When the bread has risen, brush the bread with a layer of egg wash.

30 The bread is out of the oven.